1. Cut beef short ribs into chunks, one bone and one bone, add 1/2 teaspoon salt, 2 teaspoons light soy sauce, 1 tablespoon cooking wine, 1/4 teaspoon sugar, 1/2 teaspoon pepper, 1/2 teaspoon powder , Grab the marinade thoroughly. Divide it twice during the marinating process. Add 1 tablespoon of water each time until the water is absorbed. It is best to marinate overnight for a more delicious taste;
2. Arrange the small beef into a frying pan and fry on medium heat;
3. There is a time process for frying steak. During this process, you can add a bowl of juice. In a bowl, put 1/3 cup of red wine, 1 teaspoon of sweet noodle sauce, 1 teaspoon of hoisin sauce, 1/2 teaspoon of sugar, 1 tablespoon of light soy sauce, and corn starch. 1 teaspoon, 1 teaspoon of sesame oil, stir well;
4. Fry the beef short ribs on both sides until golden brown, set aside;
5. Blanch the canned mushrooms in water, pick up the filtered water, and spread them flat in the dish to be produced;
6. Put a bowl of juice in a pot, heat it on medium-high heat, and cook until the juice is foamy and has the feeling of "spoon on top of the pot", turn off the heat;
7. Immediately pour the beef short ribs, stir for a few times, put the beef short ribs on a plate, and pour the sauce in the pot on the noodles, ready for consumption.
Tips:1. Generally speaking, red wine is paired with red meat (pork, beef), white wine is paired with white meat (chicken, fish, shrimp, etc.), but if you like to go against the trend, you can’t taste it;
2. Red wine has the characteristic of volatilization. Once the bowl of juice is heated, once it foams, turn off the heat immediately to reduce the volatilization of red wine.
